Hang tight!
"This pasta salad features a kaleidoscope of crunchy veggies. Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions, and dress with sweetened mayonnaise and vinegar." — Inspired by Home Cooks
Watch video tips and tricks
3 cups fusilli pasta
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup red onion, sliced
1/2 cup thinly sliced carrots
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped celery
3/4 cup light mayonnaise
1/4 cup distilled white vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
Salt and pepper to taste
This was good, but not fantastic. I was the only one in my family who did not add anything to improve the flavor of it once we started eating. I love all of the nice raw veggies that go into this salad and you can mix and match to suit your family's tastes (I added a few radish slices), but the dressing turned out sweet. It reminded me of a good coleslaw dressing. I'll definitely use this idea again, but will make a vinaigrette instead of the Splenda/mayo/vinegar dressing.
3 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Eat Your Veggies Pasta Salad
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving ** Calories: 443 ** Calories from Fat: 17
This salad combines meat, cheese, veggies, and pasta into a picnic delight.
See how to make a healthy Asian-inspired pasta salad with chicken.
This salad is bursting with authentic ingredients and flavors.
